Let the slow-cooker do all the work and come home to this After-Work Beef Pot Roast Dinner. A hearty beef and vegetable meal after a hard days work.
1 Chairman’s Reserve® beef shoulder roast, boneless, or bottom round rump roast (3 to 3 1/2 pounds)
1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into 8 wedges
2 garlic cloves, peeled
2 red bell peppers, cut into 1 1/2-inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4 inch-thick slices
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt, to taste
Pepper, to taste
1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4 1/2 to 5 1/2 quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on high 5 hours or on low 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
2. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.